Lemon-Filled French Toast with Blueberry Syrup

Lemon-Filled French Toast with Blueberry Syrup
Photo by Scott Phillips

Ingredients

  • ½ cup granulated sugar
  • 1-½ Tbs. corn oil
  • ¼ cup mascarpone, at room temperature
  • 2 Tbs. granulated sugar
  • 2 tsp. fresh lemon juice
  • 2 cups fresh or frozen blueberries
  • 1 tsp. lemon extract
  • + 6 more ingredients
    • 1-½ Tbs. unsalted butter
    • 1 cup part-skim ricotta
    • 6 slices (1-½ inches thick) challah, or other medium-textured loaf
    • 6 large eggs
    • 1 tsp. finely chopped lemon zest
    • ½ cup heavy cream

In a medium bowl, combine the mascarpone, lemon extract, zest, and sugar and beat with a hand mixer on high speed until smooth, scraping the sides of the bowl as necessary, about 1 minute. Gently stir in the ricotta until just combined.

View full recipe at Fine Cooking

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